Baked mushrooms with cheese
Previously, when I baked champignons, there was a lot of juice on the bottom of the pan, which escaped the mushrooms, and it really upset me. Because I wanted golden brown, dry mushrooms that can be served as an appetizer. Therefore, I decided to evaporate the excess liquid from them before baking. Read exactly how in the recipe.
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Method of cooking
Dry large mushrooms on a dry pan on both sides to remove excess moisture. Heat a frying pan with a non-stick coating, lay out the mushrooms and constantly turn them from one side to the other. You will see how much moisture and steam will come out.
Drizzle each mushroom with olive oil, add salt and pepper, stuff them with sun-dried tomatoes, garlic that is cut into thin slices, and Gorgonzola cheese. Bake at 180 C until golden brown, sprinkle with green onions and parmesan.
You can serve them on a wooden board with salami, cheese, olives and greens.